Frosted Mint Chocolate Chip Snowball Cookies

Mint Chocolate Chip Snowball Cookies came into play during a cookie swap party at Gia’s tiny apartment in early December. Her place smelled like seven different types of sugar, and her dog tried to eat three of them.

We all brought something “festive,” and I figured peppermint and chocolate together in a melt-in-your-mouth cookie would check all the boxes without being too loud. Jordan bit into one, raised an eyebrow, and said, “It tastes like Christmas but with actual style.” That tray vanished in minutes.

They made another appearance at the community bake sale for our local library. I baked them with my son Leo, who was way more interested in sneaking mini chocolate chips than shaping dough. We packed them in simple white boxes tied with green ribbon, and they sold out before the lemon bars next to them even got noticed.

A minty cloud of powdered sugar on your fingertips and those cool chocolatey pockets very bite felt like winter wrapped in a hug. Even my husband, who usually skips anything “minty,” quietly saved three for his late-night snack shelf.

I’ve shared Mint Chocolate Chip Snowball Cookies with coworkers in a break room lit by fluorescent lights and served them on a vintage platter at our holiday brunch. They show up well in any setting, from spontaneous gift baskets to cookie jars on quiet afternoons.

They’re festive without trying too hard, easy to prep in advance, and impossible to stop at just one. The dough chills quickly, the bake is fast, and once they’re dusted with sugar, they look like tiny edible snowballs rolled fresh from the North Pole.

Short Description

Mint Chocolate Chip Snowball Cookies are buttery, melt-in-your-mouth bites rolled in powdered sugar, flavored with peppermint and studded with mini chocolate chips. A winter twist on a classic favorite.

Key Ingredients

• 1 cup (2 sticks or 226 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon peppermint extract
• 2 ¼ cups (270 g) all-purpose flour
• ¼ teaspoon salt
• 1 cup (170 g) mini chocolate chips
• 1 ½ cups (180 g) powdered sugar, divided
• Optional: green food coloring

Cooking Instructions

Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Line 2–3 baking sheets with parchment paper or silicone mats.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter for 1–2 minutes. Add granulated sugar and beat another 2–3 minutes until light and fluffy.

Step 4: Add Extracts and Color
Mix in vanilla and peppermint extracts. Add a drop or two of green food coloring, if using, and mix until fully incorporated.

Step 5: Combine Dough
Gradually add the flour mixture in three additions, mixing until just combined. Dough will be soft and thick.

Step 6: Add Chocolate Chips and Chill
Fold in the mini chocolate chips with a spatula. Cover and chill dough for 30 minutes to 1 hour.

Step 7: Shape and Bake
Scoop 1 tablespoon portions of dough, roll into 1-inch balls, and place on baking sheets spaced apart. Bake for 10–12 minutes, until edges are set and bottoms lightly golden.

Step 8: First Sugar Coat
Cool cookies on the baking sheet for 5–10 minutes, then roll warm cookies in ½ cup powdered sugar.

Step 9: Final Sugar Coat
Transfer cookies to a wire rack and let cool completely for 30–60 minutes. Once cooled, roll them again in the remaining 1 cup powdered sugar for that perfect snowball finish.

Why You’ll Love This Recipe

Buttery, melt-in-your-mouth texture with a cool minty finish

Easy to make with simple pantry ingredients

No eggs needed, great for those with egg allergies

Perfect for winter holidays, bake sales, and edible gifting

Freezer-friendly and stays soft for days

Mistakes to Avoid & Solutions

Dough too dry or crumbly
Solution: Add 1–2 teaspoons of milk or softened butter and mix gently until the dough holds together without cracking.

Cookies spreading too much
Solution: Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.

Powdered sugar melting off
Solution: Always coat the cookies a second time once they’re completely cooled to ensure the powdered sugar stays visible and dry.

Peppermint flavor overpowering
Solution: Use only 1 teaspoon of peppermint extract, or start with ½ teaspoon and adjust to taste to keep the flavor balanced.

Uneven baking
Solution: Rotate baking sheets halfway through the bake to avoid hot spots and ensure even coloring on all cookies.

Serving and Pairing Suggestions

Serve on a holiday cookie tray with hot cocoa

Pair with peppermint tea, espresso, or cold oat milk

Wrap in cellophane bags for gifts or party favors

Add to dessert buffets at winter gatherings

Stack neatly in a glass cookie jar for a festive centerpiece

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 5 days

For longer storage, freeze in layers separated by wax paper

Thaw frozen cookies at room temp, then re-roll in powdered sugar

Do not microwave to reheat—texture may become rubbery

Best served at room temperature for ideal melt-away bite

FAQs

1. Can I freeze the dough before baking?
Yes, shape into balls, freeze on a tray, then transfer to a bag. Bake directly from frozen, adding 1–2 minutes.

2. Can I use regular chocolate chips?
Mini chips work best for distribution, but chopped chocolate or regular chips can be used in a pinch.

3. Do these taste like mint ice cream?
They’re similar in spirit—cool mint with chocolate—but the texture is rich and buttery, not creamy.

4. Can I make these without food coloring?
Absolutely. The green is just for fun; the flavor doesn’t depend on it.

5. Why do I need to coat them twice in powdered sugar?
The first coat sticks while they’re warm. The second coat gives that classic snowball look and extra sweetness.

Tips & Tricks

Use a small cookie scoop for even sizing and uniform baking

Chill the dough longer if your kitchen is warm

Add a pinch of nutmeg or allspice for a warm note

Dust with crushed peppermint for extra sparkle

Make a double batch they disappear fast

Recipe Variations

Mocha Snowballs
Replace 1 teaspoon of peppermint extract with 1 teaspoon instant espresso powder. Adds a coffee twist.

Gluten-Free Version
Use a 1:1 gluten-free baking blend. Chill dough longer and bake a minute or two longer if needed.

White Chocolate Mint
Swap mini chocolate chips with chopped white chocolate and use ½ teaspoon peppermint extract.

Almond Chocolate Snowballs
Substitute peppermint with 1 teaspoon almond extract for a nutty take on the classic.

Mint Oreo Crumble
Add ¼ cup finely crushed mint Oreos to the dough before chilling for added texture.

Final Thoughts

Mint Chocolate Chip Snowball Cookies always remind me of those low-key holiday gatherings where the focus isn’t on perfection but on shared joy. From chaotic cookie swaps to quiet baking sessions with my kids, these little green snowballs find their way into every kind of celebration. They bring together the classic buttery richness of snowball cookies with that cool, playful mint and just enough chocolate to keep it interesting.

They’ve earned their place on my holiday baking list not through trendiness, but because people reach for them first without hesitation. They’re easy to make, easier to love, and even easier to share. The moment that powdered sugar hits your tongue and the center starts to melt, you’ll get why I keep coming back to this one. Simple, sweet, and just minty enough to make the season feel special.